Ch 3

Question 1

Why the kernels of sweet corn (store soluble sugars) become wrinkled when they dry up but the kernels of starchy corn (store starch) remain smooth

Answer 1

• Soluble sugars lower the water potential of the kernels
• Starch, being insoluble in water, does not affect water potential of kernels
• During development, kernels of sweet corns draw in more water by osmosis than starch kernels
• When the kernels dry up, kernels of sweet corn shrink as a result of losing large amount of water
• The skin of sweet kernels are not elastic, the kernels become wrinkled